Water Bath...Pressure Canner
"Special Thanks to Cajun Clark for his generosity in sharing this canning information."
whichever method you use, water bath canning or pressure canning, when the jars are removed from the canner, let them sit until room temperature. Do not attempt to remove the band until the jars have set for at least 24-hours. The jars should seal so that when you touch the center of the lid it won't sink down any, or popunder the pressure of your fingewr. If your jars did not seal properly, refrigerate them, and use within a couple of days, or reprocess them using a new lid and band.
Using the Water Bath Canner: Step-by-Step
1.) Fill the canner halfway with water, and preheat to almost boiling.
2.) Load the filed and closed hot jars onto the canner rack and lower the rack into the canner.
3.) add more boiling water until the water level is at least one inch above the tops of the jars.
4.) ON high heat, let water boil vigorously.
5.) Set timer for the required minutes to process the food in your recipe.
6.) Conver with the lid and lower the heat to maitain a gentle boil throughout the processing time.
7.) Occasionally check the water level, and add more boiling water if neede to keep one inch of water over jar tops.
8.) When the timer goes off, trun the heat off. Carefully remvoe the cannerlid, lifting it away froim you so the steam doesn't burn you.
9.) Using a jar lifter, remove the jars and set them at least one inch apart on a towel, or cooling rack.
Note: If you don't have a rack in the bottom of your canner, you can use a dishtowel folded in half in the bottom. This is absoulutely necessary in order to keep the jars off the bottom, in direct contact with the heat source.
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Using the Pressure Canner: Step-by-Step
1.) Put 3 inches of hot water in the canner, place the filled, closed jars on the bottom rack.
2.) Leave the weight, the litlle jiggler, off the vent port, or open the petcock, depending on what type pressure canner you have.
3.) Heat on high until steam flows from the petcock or vent port, let steam flow for 10 minutes.
4.) Place the weight on the vent port, or close the petcock. Dureing the next 3 to 5 minutes, the canner will pressurize.
5.) When the pressure reading on the dial gauage indicates that the recommended pressure has been reached, or when the weighted guage begins to jiggle, set your time for the required processing time for your recipe.
6.) Regulate the heat to maintain the desired pressure reading on the dial gauge, if you use the jiggling weighter gauge, the desired setting is 2 or 3 jiggles per minute.
7.) When your timer goes off, cut the heat off, and remvooe the canner from the stove. DO NOT attempt to open the canner; it msut depressureize slowly without any interference. This will take at least half an hour, maybe several hours depending on your canner.
8.) When depressurized, remove the weight from the vent port or open the petcock. You know the canner is depressurized when you can tap the weighted gauge and no hissing noise escapes, or the dial gauge reads zero pressue.
9.) Remove the jars from the canner witha jar lifter and place one inch apart on a towel or cooling rack.
Note: If you don't have a rack in the bottom of your canner, you can use a dishtowel folded in half inthe bottom. This is absolutely necessary in order to keep the jars off the bottom, in direct content withthe heat source.
Some of Vicki's Recipes
1. Home Canned Tomato Juice
2. Home Canned Whole Tomatoes
3. Homemade Tomato Soup
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Vicki Can't Cook...but she sure can Can!
Vicki Tells All...how she got hooked on canning.
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Water Bath...Pressure Canner